Archive for category Morimoto At Home

Morimoto ‘Tofu’ Cheesecake

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/11/04/no-bake-cheesecake-mechanics/ Over the years, a local Japanese eatery at Chestnut Hill had served a ‘tofu’ cheesecake dessert that was not overly heavy and not cloying sweet.  Unfortunately, they stopped serving it a few years back and I was really in the mood to have that dessert again.  I did notice […]

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Ingredient Alert: Mochi Rice Flour – Domyojiko And Shiratamako

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/06/16/domyojiko-mochi-with-red-bean-filling/ Ebisuya in Medford, MA  is now carrying both Domyojiko AND Shiratamako. I’ve discussed domyojiko before in making a dessert from Iron Chef Morimoto.  I started getting interested in the Shiratamako after seeing the Kurogi v Michiba yellowtail battle during the 2018 holidays where Iron Chef Michiba made a shiratamako/egg […]

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Okonomiyaki And Morimoto Lobster/Foie Gras Balls Batter

“…At my restaurants I serve takoyaki, a ball-shaped version of okonomiyaki. …”  – Iron Chef Morimoto I’ve been wanting to make okonomiyaki for a while.  Most videos of the preparation that I’ve seen involved a teppan or rectangular griddle.   That sort of put me off a little bit.  It made me wonder why I couldn’t do this […]

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Ramen Eggs (Ajitsuke Tamago), Morimoto-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/08/20/red-braised-pork-belly-morimoto-kakuni-his-faster-version/ * https://tastingmenu.wordpress.com/2014/07/22/a-note-on-softhard-cookedboiled-eggs/ * https://tastingmenu.wordpress.com/2011/04/08/morimotos-chicken-noodle-soup/ My wife and I recently made another batch of Iron Chef Morimoto’s Chicken (Ramen) Noodle Soup for dinner the other night and were discussing the marinated eggs we nornally find in ramen restaurant offerings.  The question then came up, could we make those eggs ourselves […]

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Morimoto Konbu/Kombu Steamed Fish And Spicy Soy Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/04/30/nobu-steamed-chilean-seabass-with-spicy-black-bean-sauce/ * https://tastingmenu.wordpress.com/2010/11/24/sake-steamed-fish-a-la-new-style-sashimi/ Recently, my wife indicated that she would prefer that I not make Nobu’s new-style oil over her concerns about oxidized olive oil.  After my recent spinal neck surgery, I needed to find a alternate steamed fish preparation that was easy for me to physically swallow. After going […]

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Perigueux Sauce, Morimoto-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/11/05/ron-siegels-sanchosansho-pepper-reduction/ * https://tastingmenu.wordpress.com/2018/06/13/fondant-potatoes/ So I was thinking about what to do with frozen duck breasts in my refridgerator.  After seeing Tiny Urban Kitchen’s Per Se report (http://www.tinyurbankitchen.com/per-se/), I thought ‘perfect! I bet I could make something like that!’.   So I decided I’d make roast duck breast with roasted baby […]

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On Dobinmushi

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/on-suimono/ It occurred to me that dobinmushi is about how you make the soup for the dish. It was clear to me that after examining Matsuhisa-sama’s Nobu Now (p 94), Iron Chef Morimoto’s The New Art Of Japanese Cooking (p. 89) and Nishino-san’s Autumn Omakase (p. 28-32) that the template […]

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